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Biryani
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Ingredients
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1.
600 gms. Basmati Rice.
2. 100 gms. Each of peas, potatoes, carrots, spinach,
french beans and cauliflower.
3. 25 gms. Each of peeled almonds and cashew nuts
(powdered or small pieces).
4. 1 tbspn each of green chili, garlic and ginger paste.
5. Salt & garam masala according to taste.
6. 2 - 2.5 tspn. red chilli powder.
7. 1 tspn. Turmeric powder.
8. 1/2 cup curd, about 2 tspn. Lemon juice.
9. 1 tspn. Powder yellow colour (optional).
10. Cloves, tez patta, dalchini according to taste.
11. 2 medium sized tomatoes' puree, 3 large onions.
12. 1/2 cup each of milk and melted ghee or oil.
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Method
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1.
Prepare rice & cut the vegetables into small cubes
& boil them till sufficiently soft.
2. Fry the pieces of almond & cashew nut till little
brown.
3. Heat ghee in a handi, & fry the onions till golden
brown.
4. Make a mixture of curd, garlic, ginger, salt, garam
masala, turmeric, red chili powder & fry with onions
for 2-3 mints. Add the nuts & tomato puree & fry
for 4-5 mints on medium flame.
5. Add peas & stir for some time. Add rest of the
vegetable & little water & cook on low flame till
the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a
little.
7. Line a handi with foil & arrange 2/3rd rice on it.
Add the vegetable gravy then spread the remaining rice on
top.
8. Sprinkle milk & lemon juice on top evenly &
garnish with coriander leaves & grated carrot.
9. Keep it covered for approx. 5-6 mints. So that the
aroma stays.
10. Serve hot with mint-curd.
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